Strawberry Snow Flurry

Summary

Ingredients

• 2 egg whites
• 100 g suar
• 25 g almond (s), chopped
• 250 g low-fat quark
• 250 g natural yourt
• 200 g cream
• 2 packs vanilla sugar
• 1 pack cream stabilizer
• 500 g strawberries
• Sweetener, liquid, or sugar
• 1 pinch (s) salt
• possibly chocolate flakes, white
• some almond (s), sliced

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Instructions

1. Preheat the oven to 130 degrees circulating air.
2. First beat the egg whites with a pinch of salt until stiff. Then slowly pour in the sugar and keep beating the mixture until it is firm. Then spread the meringue thinly on a baking sheet lined with baking paper. The thicker the mass is applied, the longer it takes to dry in the oven! When the meringue has been applied and smoothed out, sprinkle generously with almonds.
3. Let the meringue dry for approx. 20-30 minutes at 130 degrees circulating air. When it cools, it should be brittle in consistency. If the mixture is rather rubbery, let it dry in the oven for a few more minutes. Up to this point, everything can be prepared a day in advance.
4. In the meantime, mix the low-fat quark with the yoghurt and a packet of vanilla sugar. Now whip the whipped cream with the 2nd packet of vanilla sugar and the packet of cream stiffener until stiff. Wash and quarter the strawberries. Now slowly fold the whipped cream and strawberries into the quark yoghurt mixture. If the cream is not sweet enough, you can add a little sugar or liquid sweetener. But please note that the meringue is very sweet!
5. Now break the cooled meringue into small pieces. This dessert looks best when it is layered in a large glass bowl or small glasses. First put half of the meringue in a bowl. Then distribute half of the cream on the meringue. Then the rest of the meringue and then the rest of the cream. Finally, I sprinkle white chocolate chips or sliced almonds on the cream.
6. It is essential to keep in the refrigerator until consumption!
7. Important:
8. This dessert is easy to prepare. But you have to consider that the longer the cream stands, the softer the meringue will be! I usually only prepare them a few hours before eating them.

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